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almond FLOUR almond MEAL {4 cookie recipes}


Delectable cookies with a tender inside protected with a pleasant outer crunch.
Both almond flour and almond meal are great textures, however not interchangeable.



Lately, in order to avoid reaching for the wrong kind of snack...
almonds have truly become gold nuggets to me.
Either raw, soaked to a tender texture or roasted, almonds are my go-to snack.

Both the flour and meal of almond are nutritious, high in protein and great for gluten-free treats.
However, there are subtle differences to be paid attention to when making most recipes.
I learned a while ago that as much as I would have wanted to prove it wrong...
the fact still remains...
finely, ground, blanched almonds are not to be replaced with whole, skin ones.
Of course, in some cases, I have developed a few recipes using a balance of both.

When starting out in experimenting with both textures...cookies are the way to go.
Therefore, here are a few simple and simply delicious cookies using either or both almond types.

NOTE for all of the below cookie recipes:
You can make your own almond flour from blanched almonds or almond meal from skin almonds.
In a food processor, grind a little of  the sugar for every cup or so of almonds.
This will prevent the almonds from turning into almond butter.




'Almond ChocoRetti cookies'
Almond Chocolate amaretti style cookies

no beater required
Yields 24 small cookies

PRINTER VERSION


INGREDIENTS:
American / Metric measures

. 2 cups (220g) Almond meal
. 1/2 cup (110g) granulated sugar
. 1.5oz. (45g) bittersweet (65-70%) chocolate, grated
. 2 xLarge (80ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract

Garnish:
. 12 raw almonds
. 1/4 cup raw sliced almonds


* Whole skin almonds should be measured flush in the cup before grinding.





PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.   Prepare a large parchment lined baking sheet.  Position rack in the center of the oven.
1. In a medium bowl, mix ALL ingredients until a combined paste is well formed. 
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies.    Press the paste into the scoop, level and release.
3. Place them evenly apart onto a cookie sheet.   Note: these cookies don't spread...they'll remain the same size. Gently insert the whole almonds on the surfaces of half the amount of cookies.  As well, generously insert the almond slices on the other half of the cookies.
4. BAKE for 17 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 
. Serving and storing:  These cookies will be ready to eat within the hour.  They are best eaten in their crunchier state.   Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag.  They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve. 

***



'Nut Orange CocoRetti'
Nut Orange Coconut amaretti style cookies

no beater required
Yields 22 small cookies

PRINTER VERSION  

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almond flour
. 1 cup (100g) raw walnuts (finely ground)
. 1/4 cup (25g) unsweetened coconut, shredded
. 1/2 cup (110g) granulated sugar
. 2 xLarge (80ml) egg whites (room temp.)
. 4 tsps. (20ml) pure Almond extract
. fine zest of 1 orange

Garnish:
. 11 raw almonds
. 11 Maraschino cherry halves

NOTES:
.Whole almonds should be measured flush in the cup before grinding.
. Walnuts should be measured scant in the cup before grounding.


PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.  Prepare a large parchment lined baking sheet.  Position rack in the center of the oven.
1. In a medium bowl, mix ALL ingredients until a combined paste is well formed. 
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 22 cookies.    Press the paste into the scoop, level and release.
3. Place them evenly apart onto a cookie sheet.   Note: these cookies don't spread...they'll remain the same size. Gently place and insert an almond and/or cherry on top of each cookie.
4. BAKE for 17 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 
. Serving and storing:  These cookies will be ready to eat within the hour.  They are best eaten in their crunchier state.   Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag.  They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve. 

***




Almond amoRetti cookies

no beater required
Yields 24 small cookies

 PRINTER VERSION
 

INGREDIENTS:
American / Metric measures

. 1 cup (110g) Almonds (blanched, coarsely ground)
. 1 cup (110g) Almonds (skin on, coarsely ground)
. 1/2 cup (110g) granulated sugar
. 2 xLarge (80ml) egg whites (room temp.)
. 2 tsps. (10ml) pure Almond extract
. 2 tsps. (10ml) pure Vanilla extract
Garnish: (optional)
. 1/4 cup raw sliced almonds

Note: Almonds should be measured flush in the cup before grinding.








PREPARATION:
. Pre-heat the oven to 350F/180C/Gas4.  Prepare a large parchment lined baking sheet.  Position rack in the center of the oven.
1. In a medium bowl, mix ALL ingredients until a combined paste is well formed. 
2. Use a teaspoon or better yet...use a small #60 (melon ball size) ice-cream scoop to properly portion 24 cookies.    Press the paste into the scoop, level and release.
3. Place them evenly apart onto a cookie sheet.   Note: these cookies don't spread...they'll remain the same size.  Optional garnish: Gently insert the almond slices on the other half of the cookies.
4. BAKE for 17 minutes.  Remove the cookies from the oven and let them completely cool on the pan before transferring them onto a rack. 
. Serving and storing:  These cookies will be ready to eat within the hour.  They are best eaten in their crunchier state.   Leave them uncovered in a plate for up to 5 days or freeze them into their original baking paper and into an airtight plastic freezer bag.  They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve. 

***




Almond flour LEMON cookie crackles
Based on my Orange scented Ricciarelli cookie

makes 24-26 cookies

PRINTER VERSION  

INGREDIENTS:
(American / Metric measures)

Cookie dough:
. 3 heaping cups /(330g) almond flour    
. 3/4 cups (165g) granulated sugar
. 1 cup (130g) confectioners' sugar
. 1 tsp. (5ml) baking powder
. pinch of sea salt
. 1 medium lemon, finely grated zest
. 1 Tbsp. (15ml) pure lemon extract
. 1 Tbsp. (15ml) pure vanilla extract
....
. 3 xLarge (120ml) egg whites, room temp.
Coating:
. 1/2 cup (65g) confectioners' sugar




PREPARATION:
. Prepare and line 2 large baking sheets with parchment paper.  Set aside.  Position the rack in the center of the oven.
Cookie dough:
1. In a large bowl, mix and combine ALL the dough ingredients except for the egg whites. Set aside.
2. In a very clean, medium bowl, beat the egg whites until soft peaks are achieved.
Assembly:
3. Prepare a medium, shallow bowl for the icing sugar.  Set aside.
4. Add the beaten egg whites into the dry mix.  With the aid of a strong spatula, fold and combine until a compact paste is formed.
5. With the use of a medium sized (#30) ice-cream scoop, make packed, leveled servings and temporarily place them onto a plate.  Then, roll and slightly shape into informal ovals shapes. With the icing sugar, coat each unit by rolling and gently shaking off excess.
6. Place 12 or 13 cookies at 2 inches (5cm) apart per baking sheet.  Note: Leave them rest for about 1 hour so that they can slightly dry.
.  Pre-heat the oven to 275F/140C/Gas2
7. BAKE them for 30 minutes or until they appear lightly golden.  Remove the cookies from the oven and keep them on the baking sheet to cool for 10 minutes before setting them onto a rack.
. Storage:  These cookies can be stored into an airtight container for about 1-2 weeks.  I also wrap and freeze them into their initial parchment papers and then slipped into a plastic bag.  When I take them out, I leave them at room temperature or lightly warm them in a low heated oven.







 For those who have been perplexed about the differences between these ground almond textures, I hope you no longer are.  
By trying one or several of these cookies, you'll soon put into practice the joy of experiment and tasting. 

How confusion can bring to such joy no longer perplexes me ;o)

Flavourful wishes,
Foodessa

Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.